Combine the lemon zest, lemon juice and buttermilk together. With the mixer on low, alternately mix in

the flour and buttermilk, beginning and ending with the flour, in 3 additions. Do not over-mix, just allow the ingredients to come together. Stir in the lavender. Pour into 2 loaf pans that have been coated in pan spray. Bake at 325 F for approximately 50 mins. Check for doneness after 40 minutes. Cake is fully baked when a toothpick inserted in the middle comes out clean.When cool, pour glaze over

I am into a lavender streak recently...I am starting to learn more about this wonderful ingredient. I am beginning to like, and love what I discover about lavender everyday. Thanks for another wonderful recipe.

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Alyssai don't know enough about lavender plants to know what parts are edible. i only ever used the buds and are familiar wit their potency...i couldn't speak to the rest of the plant. i will tell you,however, that the cake is equally good without the lavender component. i will also tell you that i have substituted fresh thyme leaves with a great result.

DanaNot an ignorant question at all..because i really should have clarified. Good question...i use dried buds...and recommend that you do the same. i will clarify in the recipe. thanks for bringing it to my attentionbestchristy

so glad you are enjoying the cake. thank you so much for coming back and telling me about your experience! i'm glad to find your blog too. we will be getting chickens soon and i can learn a thing or two from you!have a great weekchristy

you can use skim milk, but add a tsp of vinegar to the milk and allow it to sit for about 5 minutes before adding it to your batter. you need the acid (also found in buttermilk) for the baking soda to do its job.

Samantha...Sorry for the majorly late reply. I have ceased posting on this blog..and have relaunched on a different platform SixtyAcreBaker.com Yes...you do have to change time, but not temperature. Time is always just a suggestion...you should continually watch your "product" to avoid under/over baking. Depending on the size of your muffins...you can estimate anywhere from 12 min (very small) to 25 minutes (very large). But again...that is just an estimate. You should never put on a timer and walk away. Hope that helps

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